Fresh Veggie Southwestern Salsa

Published 08/29 2014 06:28AM

Updated 09/11 2014 04:21PM

Our guest in the kitchen Friday was Melissa Cornwall of Food L’amore.

Need something quick and yummy for a get together? This is Melissa’s go-to. It's super simple and is a great appetizer for your holiday dinner, a summer barbeque, or whenever. It's also a very tricky way to get your kids to eat their veggies since they can scoop them up with corn tortilla chips!

(F.Y.I. just because it says "corn" chip, doesn't mean it's gluten free. Be sure to check where they were made or better yet, make your own out of some quinoa tortillas by adding a little extra coconut oil on the griddle and cooking them till they're crispy. Cut them in fourths and sprinkle with sea salt.)

Fresh Veggie Southwestern Salsa

1 cucumber, peeled and chopped
2-3 roma tomatoes, chopped
1 ripe avocado, pitted and chopped
1 bell pepper; red, green, yellow, or orange
1 cup frozen corn, thawed or grilled corn on the cob, corn cut off
1 green onion, sliced
Lime juice
Few sprigs fresh cilantro leaves
Dash or two smoked paprika
Sea salt and pepper to taste
Chili powder to taste

This is such a simple throw-together that Melissa loves because she never has to measure the spices. Just sprinkle, dash, stir, taste, and repeat until it tastes good to you. Melissa chopped her veggies a little big, but chopping them smaller will make it a little easier to scoop.


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